When I look for new recipes I usually scan the number of ingredients and if that number is over about 7, it gets passed by automatically. So I was thinking about the many delicious meals I've missed because of this approach to cooking. Not that tons of ingredients equals a better dish, but I shouldn't be so quick to veto. So, little by little I have been using recipes with more ingredients, and have noticed that I've acquired some of the random spices that would normal turn me off to some dishes; dill, mustard powder, bay leaves, dried parsley, cream of tartar, etc, have all become permanent members in my spice cabinet making it not so daunting to take on some fuller-listed recipes. And the Salmon Cake recipe below has a long list of ingredients, but is very good, especially to Salmon lovers like me!
Monday: Baked Spaghetti and Banana Berry Smoothies. Recipe below.
Tuesday: Salmon Cakes with this Creamy Dill Sauce that I love. I have made this salmon cake recipe before, and it is very flavorful! It also tastes good with Fat Free Miracle Whip instead of real Mayo as it calls for.
Wednesday: Roasted Sweet Potato and Corn Soup - I have started a love affair with sweet potatoes.... mmm... this is a new recipe but it looks very yummy and very fall.
Thursday: 'Beef Taco Skillet' with some steamed Broccoli. Super easy 1 skillet meal. You can use very lean beef, and go easier on the cheese if you want to make it a bit more waistline friendly. Recipe below.
Friday: Mascarpone and Strawberry Puree French Toast. Prepare french toast as you would normally, dipping 2 pieced of bread into about 1 beaten egg. Cook both sides. Thaw and puree as many frozen strawberries as you like. Top french toast with mascarpone and strawberry puree.
Saturday: Pulling a double header Goddaughter birthday party today staring at 10:30 a.m. Kaitlyn is turning 2 and Ava is turning 1! We will all be eating double meals and double cake today!
Sunday: Crock Pot Chicken Enchiladas - I will make some Spanish Rice to go along with this too.
-box of spaghetti, can use wheat
-jar of favorite sauce
-about 1/2 c. ricotta (can use FF or reduced fat)
-3/4 c. shredded mozzarella cheese
-4 egg whites
Cook pasta till tender yet on al dente side. Let cool a bit in a mixing bowl so you can work with it and won't cook the egg whites. Stir in egg whites and mozzarella cheese. Dump into square baking dish. Spread top of spaghetti with thin layer of ricotta, add more or less depending on your preference. Top with sauce then mozzarella, again as much or little as you like, but save some sauce for after you cut and serve. Bake in preheated 375 degree oven for about 30-35 mins, check it from time to time, you may want to cover top with some foil so the top doesn't get too crusty.
-1 c. frozen strawberries
-about 1/2 c. milk and 1/2 c. orange juice (may need to add a bit more of each to blend well)
"Beef Taco Skillet"